Materials:

500 grams of fresh lamb, 100 grams of minced haggis, 3 cloves of garlic, 1/2 teaspoon of peppercorns, 2 anise star anise, 1/2 teaspoon of cinnamon, 1 small piece of ginger, 2 dry buns, 1 tablespoon of coriander and 1 teaspoon of salt.

Practice:

1. Wash the mutton and minced mutton in salt water 3-5 times; mince the ginger and garlic, and finely chop the cilantro.

2. Large soup pot enough water to submerge the meat about 4 centimeters appropriate; under the pepper, star anise, cinnamon, ginger, garlic, together with medium heat cooking for more than an hour; until the meat rotten soup thick; put salt seasoning that is complete.

3. Use chopsticks to fish out the meat and chopped on the chopping board chopped and then back to the pot, and then boil.

4. Minced meat with soup in a bowl, sprinkled with parsley; bun or pot kui on the stove hot, can be hand-torn or cut into pieces in the bowl, immediately on the table.